Happy Cookah Profile - Allrecipes.com (10935437)

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Happy Cookah


Happy Cookah
 
Living In: South Jordan, Utah, USA
Member Since: Jan. 2008
Cooking Level: Expert
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About this Cook
Cooking is one of my favorite hobbies. I work full time as a technical IT writer, so I don't have a lot of discretionary time to cook. Yet, not a day goes by that I don't check out my favorite website, AllRecipes.com, for something new and exciting. The reviews on this website are a lifesaver sometimes, not to mention very entertaining.
My favorite things to cook
I'm always trying new recipes, but I enjoy making hearty soups from scratch in the winter, along with homemade breads. We use the grill all summer long, so I try lots of new side dishes, especially for all the veggies growing in the garden. Meat, I think, is forever a challenge in terms of achieving the perfect, most tender and delicious outcome. Thus I am always experimenting with the main dish.
My favorite family cooking traditions
Definitely the New England clam boil. Our family, born and raised in Massachusetts, also grew up on French Canadian recipes passed down from our ancestors in Quebec. They include tortiere (meat pie); meat and potato stuffing for the turkey; turnips and carrots cooked and mashed together, to name a few. Our home town, Fall River, has a strong Portuguese influence, and so many of our favorites (Emeril attests to this, since he's from the same city) include Portuguese chourice made into lots of interesting dishes.
My cooking triumphs
Roasts, sauces, gravies, delicious broths for soup, breads, desserts. "Almost" everything I make is from scratch -- that's the ultimate cooking experience for me. Experimenting with different wines with which to flavor food is great fun, and what I now use most is dry sherry -- I saute with it regularly.
My cooking tragedies
I've been cooking for many years, so of course I've had many tragedies. I wouldn't change those experiences for the world, because that's how we learn. That said, nothing frustrates me more than making pie crust. I'm getting better at it, but I've tearfully thrown away more dough. Ugh. Help !
Recipe Reviews 73 reviews
Clone of a Cinnabon
Follow the recipe as written. I write quite a few reviews, and I love reading the reviews of other cooks. Only one time (in years) have I mentioned that I was disappointed to follow another's advice. This will be the second time. Based on one review, I mixed the cinnamon-butter-sugar with my food processor ahead of time. I also added nuts. It sounded like a great, time-saving idea, but I ended up with clumps of a gritty mixture that did not want to smooth out across the dough. I ended up heating it in the microwave and then spreading/patting it on, but next time I'll follow the recipe -- just spread the softened butter over the dough, and THEN sprinkle on the cinnamon and sugar. The second piece of advice I followed that was a huge mistake is to invert the rolls onto a platter after removing them from the oven. Bad idea. Because the rolls do not rise to the same height, I had rolls of various sizes sort of teetering on the plate. (Even a half-inch in height can make a difference if inverted.) I slathered a bit of cream cheese frosting on the inverted rolls and then quickly turned them right side up. They don't look like pretty brown cinnamon rolls if inverted onto a plate. That said, I also added some raisins, and I made extra frosting but really didn't need to. I'll save it for another use. Other than my own poor judgment, this is a wonderful recipe!

3 users found this review helpful
Reviewed On: Nov. 2, 2014
Garden Fresh Tomato Soup
I've used this soup recipe for a couple of years, and we love it. But I do tweak it. I think the key to any top-notch soup is a hearty, homemade chicken broth. I always have some in the freezer, and I have a review for it on this site. I won't make soup without it. I mixed the soup ingredients in my Vita Mix blender even before cooking it. Added basil and crushed red peppers. Careful with the cloves -- I didn't have whole, so used powdered and it doesn't take much to overwhelm the soup. Use a tiny pinch. We add a bit of half and half. Now I use 2 T. of balsamic, as someone else suggested. Good to the last drop.

1 user found this review helpful
Reviewed On: Oct. 4, 2014
Simple BBQ Ribs
I like to make country ribs in the crock pot, but as of last night, I have a new go-to recipe, and this is it. I used boneless ribs, which can dry out easily, but these were the best country style ribs I've ever made. I followed the directions, except that I added some ingredients to the parboiling water. I found some wonderful hickory flavored sea salt, and I added 2 tsp. of it to the water. (Next time I'll add 3-4 tsp.) I also added fresh whole carrots, a bunch of celery w/tops, sliced onion, garlic, 2 bay leaves, and freshly ground black pepper to the water. Simmered for an hour or so and then let sit in the pot for 20 minutes (all I had time for). Baked the ribs, as instructed, for an hour. Removed foil last 20 min. to slather on even more Sweet Baby Rays Honey Chipotle. Cooked whole red potatoes in the rib broth as the ribs were baking. Served the carrots as a delicious side dish. Thank you, Lloyd for this wonderful recipe!

3 users found this review helpful
Reviewed On: Sep. 29, 2014
 
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